Brazil Nut Free Ginger-Scallion Beef Meatballs
These savory, aromatic meatballs are the kind of weeknight dinner that feels way more impressive than the effort involved. Fresh ginger and garlic run through every bite, while the scallion whites folded into the meat add a subtle sharpness that keeps things lively. A quick stovetop glaze made from coconut aminos, apple cider vinegar, and honey pulls everything together into something glossy, tangy, and just a little sweet. Because the ingredient list leans on whole, straightforward pantry staples, there's no need to scrutinize labels for hidden nut derivatives or worry about cross-contact from processed sauces. The arrowroot starch does double duty here — binding the meatballs and thickening the glaze to that perfect coat-the-back-of-a-spoon consistency. Baking the meatballs first keeps things hands-off and mess-free before the final toss in the pan. Finish with a scatter of fresh scallion greens and you've got a dish that looks like it came from a restaurant.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- 4 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp arrowroot starch
- 1 tsp fine sea salt
- 1 tbsp coconut oil, melted
For the glaze
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- 1 tsp arrowroot starch
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground beef, scallion whites, 1 tbsp fresh ginger, garlic, turmeric, ground ginger, arrowroot starch, salt, and melted coconut oil. Mix with your hands until just combined — do not overwork the meat.
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